We are a family of roasted veggie lovers. It can't be denied we love them best roasted, no matter what kind, no matter what season we'd prefer them roasted. Ask us to pick our favorite and we reminisce on the last roasted veggie we consumed to figure it out. I don't think I've roasted a vegetable that we do not like, correct me if I'm wrong. That happened once, I think, ha!
I'm sure I've explained my boys love of beets before. The, um, biological properties never fail to amaze and delight small people around our home. In fact it seems to up the love of beets and I can never make enough to satisfy. I've taken to roasting a couple pounds at a time to have them on hand for snacking or quick weeknight dinners. Or this simple weekend lunch salad. I love pulling out pre-cooked ingredients and whipping up a quick meal.
Roasted Beet Salad
4 large roasted beet
4-6 hard boiled eggs
1 TBSP olive oil
1 tsp good vinegar, apple cider works well here
1/2 teaspoon mustard(optional)
peel the roasted beets
slice and plate them-1 beet per plate
peel the eggs, chop coarsely and set aside
mix the remaining ingredients, add salt and pepper to taste
pour over the beets
divide the eggs evenly over the beets
Gee now I want roasted beets! Better get some roasted up so we can have salad again.
Peace and love--